Automated cooking system

ABSTRACT

A cooking assembly can include a cooking vessel, a mixer, and a motor. The cooking vessel can include a bottom contact portion including a first bore therethrough, a heating portion spaced above the bottom contact portion and including a second bore therethrough, and a sidewall connected to the heating portion and together with the heating portion configured to retain food in the cooking vessel. The mixer can be located within the cooking vessel, where the mixer configured to rotate relative to the heating portion. The motor can be connected to the mixer via the first bore and the second bore to drive the mixer to rotate.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation of U.S. patent application Ser. No.16/419,387, flied May 22, 2019; and Ser. No. 16/419,960, filed May 22,2019, each of which are incorporated by reference herein in theirentirety.

BACKGROUND

Foods sold at diners, restaurants, and fast food restaurants may requirea relatively large amount of labor to prepare and deliver cooked food toa customer. Often, to prepare a dish, ingredients must be unpackaged byhand, measured by, hand, and combined into a cooking apparatus, such asa pan, fryer, or oven. A chef or cook then often attends to the foodduring the cooking process before transferring the food to a plate orserving container. In some cases, a food expeditor (expo) may addgarnishes and finalize preparations before delivery to a customer by aserver or cashier. The resulting food must be delivered to be servedwhile it is still fresh.

The Chinese food service industry requires a relatively large amount ofmanual labor to prepare food for customers. Often, preparation ofChinese food requires intensive labor, such as operating a wok, whichrequires constant movement or agitation of the food to cook the foodevenly and avoid burning. Some parts of the Chinese food industry haveseen a rise in cost of food labor due to increases in wages and benefitsin many major cities along with a labor supply issue caused in part byincreasing education levels of the population. Moreover, many Chinesefood restaurants lack standardized processes employed by otherrestaurants types (hamburger chains, for example), which could helpoffset the rising costs of Chinese food production. A lack ofstandardized processes and a reliance on manual labor make scaling ofChinese food (and similar cuisine) restaurants relatively difficult.

There is a need in the art for improved apparatus and processes forcooking food that heats the food evenly and properly, avoids burning,and readily served in dishes or placed in containers for delivery. Thereis a further need in the art for improved apparatus and processes forpreparing Chinese food that heats it evenly and properly, avoidsburning, and is readily served in dishes or placed in containers fordelivery.

BRIEF DESCRIPTION OF THE DRAWINGS

In the drawings, which are not necessarily drawn to scale, like numeralsdescribe similar components in different views. Like numerals havingdifferent letter suffixes represent different instances of similarcomponents. The drawings illustrate generally various examples discussedin the present application, but are not intended to be an exhaustive orexclusive collection of examples.

FIG. 1A shows an isometric view of an automated cooking system in afirst state, according to one embodiment of the present subject matter.

FIG. 1B shows an isometric view of an automated cooking system in asecond state, according to one embodiment of the present subject matter.

FIG. 2A shows a top isometric view of a portion of an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 2B shows a side isometric view of a portion of an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 2C shows a top view of a portion of an automated cooking system,according to one embodiment of the present subject matter.

FIG. 3A shows an exploded top isometric view of a portion of anautomated cooking system, according to one embodiment of the presentsubject matter.

FIG. 3B shows an exploded side view of a portion of an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 4 shows an exploded side isometric view of a portion of anautomated cooking system, according to one embodiment of the presentsubject matter.

FIG. 5 shows side cross-sectional view of a portion of an automatedcooking system, according to one embodiment of the present subjectmatter.

FIG. 6A shows an isometric view of a portion of an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 6B shows an isometric view of a portion of an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 6C shows a side view of a portion of an automated cooking system,according to one embodiment of the present subject matter.

FIG. 7A shows a side cross-sectional view of a cooking vessel of anautomated cooking system, according to one embodiment of the presentsubject matter.

FIG. 7B shows a side cross-sectional view of a cooking vessel of anautomated cooking system, according to one embodiment of the presentsubject matter.

FIG. 8A shows a bottom isometric view of a cooking vessel of anautomated cooking system, according to one embodiment of the presentsubject matter.

FIG. 8B shows a bottom isometric view of a cooking vessel of anautomated cooking system, according to one embodiment of the presentsubject matter.

FIG. 9A shows a side cross-sectional view of a cooking vessel of anautomated cooking system, according to one embodiment of the presentsubject matter.

FIG. 9B shows an isometric cross-sectional view of a cooking vessel ofan automated cooking system, according to one embodiment of the presentsubject matter.

FIG. 10A shows an isometric view of a mixer of an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 10B shows an isometric view of a mixer of an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 10C shows a bottom view of a mixer of an automated cooking system,according to one embodiment of the present subject matter.

FIG. 10D shows a side view of a mixer of an automated cooking system,according to one embodiment of the present subject matter.

FIG. 10E shows a top view of a mixer of an automated cooking system,according to one embodiment of the present subject matter.

FIG. 10F shows a rear view of a mixer of an automated cooking system,according to one embodiment of the present subject matter.

FIG. 10G shows a cross-sectional view of a mixer of an automated cookingsystem across indicators 10G-10G of FIG. 10F, according to oneembodiment of the present subject matter.

FIG. 11A shows a top view of a food container, according to oneembodiment of the present subject matter.

FIG. 11B shows a top view of a plurality of food containers, accordingto one embodiment of the present subject matter.

FIG. 12 shows a diagram of an automated cooking system, according to oneembodiment of the present subject matter.

FIG. 13 shows a diagram of an automated cooking system, according to oneembodiment of the present subject matter.

FIG. 14 shows a flow chart of a method of operating an automated cookingsystem, according to one embodiment of the present subject matter,

FIG. 15 shows a flow chart of a method of operating an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 16 shows a flow chart of a method of operating an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 17 is a block diagram of architecture for an example computingsystem used, according to at least one example of the presentdisclosure.

FIG. 18A shows an isometric view of a mixer of an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 18B shows a bottom view of a mixer of an automated cooking system,according to one embodiment of the present subject matter.

FIG. 18C shows an isometric view of a mixer of an automated cookingsystem, according to one embodiment of the present subject matter.

FIG. 18D shows a side view of a mixer of an automated cooking system,according to one embodiment of the present subject matter.

DETAILED DESCRIPTION

Like many food service industries, the Chinese food service industryrequires a large amount of manual labor to prepare food for customers.Often, preparation of Chinese food requires intensive labor, such asoperating a wok, which requires constant movement or agitation of thefood to cook the food evenly and avoid burning. Some parts of theChinese food industry have seen a rise in cost of food labor due toincreases in wages and benefits in many major cities along with a laborsupply issue caused in part by increasing education levels of thepopulation. Moreover, many Chinese food restaurants lack standardizedprocesses employed by other restaurants types (hamburger chains, forexample), which could help offset the rising costs of Chinese foodproduction. A lack of standardized processes and a reliance on manuallabor make scaling of Chinese food (and similar cuisine) restaurantsrelatively difficult.

This disclosure addresses these and other problems by simplifying andautomating several aspects of food production, such as receiving orders,mixing ingredients, and cooking the food for each customer. In variousembodiments, the methods and processes disclosed lend themselvesespecially well to the preparation of Chinese food. In variousembodiments, an automated cooking system includes a housing and acooking vessel, such as a pan or wok, removably connected to thehousing. The cooking system can further include an induction heatingdevice within the housing positioned near the cooking vessel, where theinduction heating device can heat the cooking vessel using induction. Alid of the cooking system can be coupled to the housing and movablebetween a covered and an uncovered position, where the lid can cover thecooking vessel in the covered position. The cooking system can furtherinclude a radiant heater connected to the lid, where the radiant heatercan transfer radiant heat toward and to the cooking vessel when the lidis in the closed position. In various embodiments, the radiant andinductive heating apparatus are used in conjunction to prepare food. Invarious embodiments, the radiant and inductive heating apparatus arecontrolled by programs which enhance the accuracy and repeatability ofthe food preparation. In various embodiments, the programming isdependent on the type and quantity of the food prepared.

This system and similar systems described further herein help reduce thecomplexity of the food preparation process, by enabling tight control ofthe cooking process through the use of multiple heat types. In variousembodiments, the system includes a controller configured to operate oneor more of a mixer of the cooking vessel, the induction heater, theradiant heater, and a convection heater based on a cooking algorithm tocook food within the cooking vessel. The controller helps to provideconsistent and/or standard cooking procedures increase food quality andconsistency. In some cases, it may allow for preparation of food by anattendant who does not require the level of skill and understanding ofthe food being prepared, but can operate the machine to produce a highquality and delicious food for the consumer as if they had years ofexperience in such preparation. Further, because a majority of thecooking operations can be performed by the automated cooking system, thesystem can help improve safety during cooking procedures.

Further variations of an automated cooking system according to thepresent subject matter include a convection heater located within thehousing and configured to deliver hot air to the cooking vessel toprovide a third type of heat to the cooking vessel and food. In variousembodiments, the automated cooking system can also include a mixerpositioned within the cooking vessel, where the mixer can rotaterelative to the cooking vessel. The system can include a motor locatedwithin the housing and operable to drive the mixer to rotate.

In these examples, the automated cooking system includes the controllerconfigured to operate a cooking algorithm, where the cooking algorithmis configured to, depending on the ingredients within the cookingvessel, independently adjust a speed of the motor, and heat produced byeach of the induction heater, the radiant heater, and the convectionheater to cook the food within the vessel. The cooking algorithm canalso be configured to operate the mixer in both rotational directions atvarious time intervals during cooking.

Because these and other features discussed herein can perform a largeportion of required cooking operations, the automated cooking systemreduces the amount of training required to deliver top-quality food,which can help reduce labor costs and food prices. Also, because thecooking operations performed by the automated cooking system can betightly controlled, an amount of oil used during cooking operations canbe reduced, which can help reduced waste, improve food quality, andimprove healthiness over traditional flying and cooking with a wok.Further, the automated cooking process can help reduce operator (cook)exposure to open flame and hot oil during cooking operations, which cancreate a more enjoyable (cooler) and safer work environment.

Another aspect of various embodiments of this disclosure are that theyprovide a data-driven platform where the cooking process is integratedwith a point-of-sale (POS) system, intermediate computer system, and/ormarketing platform to enable real-time data analysis to guide decisionmaking process for business, to help reduce spoilage, increaseefficiency, and drastically improve customer experience by providingfood that is cooked faster (fresher) without reducing quality. Thecontroller and/or intermediate computer system can log data and analyzethe data for process and algorithm improvement. The controller and/orintermediate computer system can also distribute updates to othercontrollers and/or intermediate computer systems to help centralizepreparation procedures, improving food consistency and quality.

This overview is intended to provide an overview of subject matter ofthe present patent application. It is not intended to provide anexclusive or exhaustive explanation of the invention. The detaileddescription is included to provide further information about the presentpatent application.

FIG. 1A shows an isometric view of an automated cooking system 100 withan open lid, according to one embodiment of the present subject matter.FIG. 1B shows an isometric view of the automated cooking system 100 witha closed lid, according to one embodiment of the present subject matter.FIGS. 1A and 1B are discussed below concurrently.

The automated cooking system 100 can include a housing 102, a cookingvessel 104, a lid 106, a radiant heater 108, an arm 110, feet 112 a-112d (only feet 112 a-112 c are visible in FIGS. 1A and 1B), a power line114, a controller 115, a sensor 116, controls 118, and a convectionheater 119. The housing 102 can include a bracket 120, louvers 122, anda collar 124. The cooking vessel 104 can include a wok 126 and a handle128. The lid (or cover) 106 can include a spice port 130. The arm caninclude a door 132 and a handle 134.

The housing 102 can be a rigid or semi-rigid body comprised of materialssuch as metals, plastics, foams, elastomers, ceramics, composites, orcombinations thereof. In some examples, the housing 102 can be made ofmetals resistant to heat, such as steel and steel alloys. In someexamples, the housing can be made of materials resistant to corrosion,such as stainless-steel alloys. The housing 102 can include one or moreinternal insulation layers configured to limit transfer of heat from thecooking system 100 to an ambient environment, such as a kitchen or foodpreparation area. The housing 102 can also include a frame or structureconfigured to support the components within and connected to the housing102.

The cooking vessel 104 can include the wok 126 and the handle 128. Thewok 126 can be a rigid or semi-rigid body comprised of materials such asmetals, plastics, ceramics, composites, or combinations thereof. In someexamples, the wok 126 can be comprised of materials appropriate forheating food, while resisting corrosion, such as carbon steel, castiron, aluminum, stainless steel alloys, or the like. In some examples,the wok 126 includes a non-stick coating, such as Perfluoroalkoxy. Invarious embodiments, the wok 126 includes a non-stickPolytetrafluoroethylene coating. In various embodiments the wok 126includes various ceramics. Other non-stick coatings may be used withoutdeparting from the scope of the present subject matter. In variousembodiments, combinations of non-stick coatings are used.

The handle 128 can be can be a rigid or semi-rigid member comprised ofmaterials such as metals, plastics, foams, elastomers, ceramics,composites, and combinations thereof. The handle 128 can be sized andshaped to be grasped and used to open the lid 106. The handle 128 iscoupled to the wok 126 at a distal portion of the handle 128.

The radiant heater 108 can be a heater connected to an inner portion ofthe lid 106 and can be connected to the housing 102 via the power line114. In some examples, the power line 114 can connect to the radiantheater 108 via the arm 110. The power line 114 can also connect to apower source (such as a transformer within the housing 102) and can bepowered using external AC or DC power. In some examples, the housing 102can encase a convective heater 119 therein, which can be configured toprovide hot air to the cooking vessel using intake air from the louvers122 and discharging hot air through ports through the col lar 124 andthe cooking vessel 104.

The feet 112 can be rigid or semi-rigid body comprised of materials suchas metals, plastics, ceramics, composites, or combinations thereof. Thefeet 112 can be connected to a bottom side of the housing 102 and can beconfigured to engage a floor surface to support the automated cookingsystem 100. The automated cooking system 100 can include four of thefeet 112, but can include 3, 5, 6, 7, 8, 9, 10, or the like feet inother examples. In some examples, the feet 112 can be adjustable tobalance the housing 102 and/or adjust a height thereof.

The sensor 116 can be an optical scanner or sensor configured to readcodes, such as bar codes and/or QR codes. In some examples, the sensor116 can be a communicative sensor such as an electromagnetic sensor (forexample, a near field communication (NFC) sensor). The scan sensor 116can be electrically connected to the controller 115 located within thehousing 102 (and/or a remote system), as discussed in further detailbelow. The sensor 116 can be configured to produce a scan signal basedon a scan of a package or item.

The controls 118 can extend through a front side or a front panel of thehousing 102 and can be connected to the controller 115 located withinthe housing 10. The controls 118 can be manually operable to operate theautomated cooking system 102 and can include, for example, a powerbutton, timer, heat settings, or the like.

The controller 115 can be a programable controller, such as a single ormulti-board computer, a direct digital controller (DDC), amicrocontroller, or a programable logic controller (PLC). In variousembodiments, the controller is a dedicated device for controlling thesystem. It includes a specific user interface for cooking applications.In other examples the controller 115 can be any computing device, suchas a handheld computer, for example, a smart phone, a tablet, a laptop,a desktop computer, or any other computing device including a processorand wireless communication capabilities. It need not be a dedicateddevice, but can execute code adapted to perform the controller function,among other things. In various embodiments the controller function islocal. In various embodiments, the controller is remote. In variousembodiments, the controller function can be performed locally orremotely. In such embodiments, the cooking function can be tested orillustrated by a remote user. In such embodiments, a remote user canintervene in a cooking function if the local operator is busy, orotherwise unable to. In various embodiments a remote monitoring functionis provided and a remote operator may determine that the local functioncould benefit from remote intervention. In such cases, the remoteoperator may take over control of the cooking function, or merelyoptimize the cooking function. Various authorization applications may beemployed to make sure a remote operator is authorized to intervene orcontrol the cooking function.

The bracket 120 can be connected to the housing and can extend therefromabove a top surface of the housing. The bracket 120 can be configured toreceive the arm 110 and to secure the arm 110 to the housing 102 using,for example, fasteners (bolts, screws, rivets, hinges, or the like).

The louvers 122 can be openings in the housing 102 configured to intakeambient air and/or to exhaust air to the ambient environment. Thelouvers 122 can be downturned to help prevent fluids, such as grease andoil, from entering the housing 102.

The collar 124 can be a raised portion of the housing 102 protrudingfrom a top portion of the housing 102. The collar 124 can have asubstantially cylindrical shape in some examples, and can have othershapes, such as a square prism, a rectangular prism, a truncated cone,or the like. The collar 124 can include ports, vents, and notches, asdiscussed below in further detail. The collar 124 can be shapedcomplimentary to the cooking vessel 104, such that the collar 124 canreceive the cooking vessel therein and can retain the cooking vessel 104therein during operations. The collar 124 can also include a radiallyouter lip configured to engage the lid 106 to form a seal over thecooking vessel 104 to help contain food, fluids, gasses, and heat duringcooking operations.

The lid 106 can be a rigid or semi-rigid body comprised of multiplematerials and can include a transparent portion (made of glass orplastic, for example) for viewing food within the cooking vessel 104.The lid (or cover) 106 can be connected to the arm 110 and can bepivotable about the bracket 120 to move the lid 106 between a positionengaging the collar 124 and/or the cooking vessel 104 (closed) and aposition spaced apart from the collar 124 and/or the cooking vessel 104(open). The lid 106 can include a spice port 130 extending therethroughwhich can be alignable with the door 132 of the arm 110 such that thedoor 110 can be opened and closed to allow access to the spice port 130when the lid 106 is in the closed position (for example, during cookingoperations). The handle 134 can be a rigid or semi-rigid member sizedand shaped to be grasped and actuated or operated. The handle 134 can becoupled to the arm 110 near the lid 106 and can be operable to move thearm 110 between the open and closed positions.

In operation of some examples, the automated cooking system 100 can beenabled using the controls 118 or via the controller 115 through aremote device. The automated cooking system 100 can receive a cookingorder and an algorithm or can retrieve a cooking algorithm based on thereceived order. In response to the cooking algorithm, the controller 115can enable one or more of the radiant heater 108, an inductive heater(discussed below), and the convective heater 119 to heat food within thecooking vessel 104. The controller 115 can also operate a mixer withinthe cooking vessel to turn the food and prevent burning and clumping.When. the cooking operation is complete, the lid 106 can be opened andthe cooking vessel 104 can be removed for serving of the food andcleaning of the cooking vessel 104, if necessary. The cooking vessel 104can be returned to its cooking position within the collar 124, the lid106 can be closed, and another cooking operation can be performed.Additional structure and operations of the automated cooking system 100are discussed in the various FIGS. below.

FIG. 2A shows a top isometric view of a portion of the automated cookingsystem 100, according to one embodiment of the present subject matter.FIG. 2B shows a side isometric view of a portion of the automatedcooking system 100, according to one embodiment of the present subjectmatter. FIG. 2C shows a top view of a portion of the automated cookingsystem 100, according to one embodiment of the present subject matter.FIGS. 2A-2C are discussed concurrently below. The automated cookingsystem 100 of FIGS. 2A-2C can be consistent with FIGS. 1A-1B; additionaldetails are discussed with respect to FIGS. 2A-2C.

FIGS. 2A-2C show a top panel 136 of the housing 102 removed therefrom.The top panel 136 can include mounts 138 a and 138 b configured toreceive the bracket 120 for mounting the arm 110 (and the lid 106) tothe top panel 136. The mounts 138 a and 138 b can extend upward from atop surface 140 of the top panel 136 and can be welded, fastened, orotherwise secured thereto.

Also shown is collar 124 extending upward from the top surface 140 ofthe top panel 136. The collar 124 can include handle notches 142 a and142 b, which can receive the handle 128 of the cooking vessel 104therein. The notches 142 a and 142 b can allow the cooking vessel 104 toengage the heating elements within the housing 102 and can help toposition the cooking vessel 104 such that ports 144 a-144 d of thecollar 124 align with ports of the cooking vessel 104. The ports 144a-144 d can be ports for transferring air from the convective heater 119within the housing to the cooking vessel 104 for heating of food withinthe cooking vessel 104 via convection.

FIG. 2A shows an inner wall 146 of the collar 124 which can be sized toreceive an inductive heater 148 therein. The inner wall 146 can also besized to receive and contain the wok 126 of the cooking vessel 104therein. The inductive heater 148 can include a top glass 150 and ahousing 154 configured to support the top glass 150. The housing 154 canalso include mounts 156, which can be configured to receive fastenerstherethrough for mounting the inductive heater 148 to the collar 124.

FIG. 2B also shows the motor 160, which can include a shaft 162extending therefrom and through a motor mount 158 where the shaft 162can connect to a drive spindle 152. The drive spindle 152 can extendthrough the housing 154 and the glass 152 to engage a mixer within thecooking vessel 104, as discussed in further detail below.

FIG. 3A shows an exploded top isometric view of a portion of theautomated cooking system 100, according to one embodiment of the presentsubject matter. FIG. 3B shows an exploded side view of a portion of theautomated cooking system 100, according to one embodiment of the presentsubject matter. FIGS. 3A-3B are discussed concurrently below. Theautomated cooking system 100 of FIGS. 3A-3B can be consistent with FIGS.1A-C; additional details are discussed with respect to FIGS. 3A-3B.

FIGS. 3A and 3B show that the collar 124 can include a flange 166extending radially outward from an outer surface of the collar 124. Theflange 166 can be used to mount the collar 124 to the top panel 136 ateither the top surface 140 of the top panel 136 or an underside of thetop panel 136.

FIGS. 3A and 3B also show a spindle seal 164, which can be configured tosurround the spindle 152 to form a seal at the glass 150. The spindleseal 164 can also engage the housing (or support) 154 to faun asecondary seal, as discussed below in further detail.

Also shown in FIGS. 3A and 3B are the components of an induction heater149. The induction heater 149 can include a housing or support 154, aset of coils 170, and the glass 150. The housing 154 can support thecoils 170 therein from below and can support the glass 150 thereon. Theinduction heater 149 can be secured to the collar 124 and/or the toppanel 136. In some examples, the induction heater 149 can also besecured to a coil bracket 176, where an inner ring 172 and an outer ring174 can be positioned between the coils 170 and the coil bracket 176 toform gaskets or seals therebetween. The coil bracket 176 can includeflanges 178, which can be used to secure the coil support to the toppanel 136 and/or the collar 124.

The motor mount 158 can be secured to a bottom side of the coil bracket176 using motor mount flanges 180. The motor 160 can be secured to abottom side of the motor mount 158 such that the shaft 162 extendsthrough the motor mount 158. The shaft 162 can also extend through (orpartially through) a coupler 182, which can also connect to the spindle152. The coupler 182 can couple the spindle 152 to the motor shaft 162such that the spindle 152 rotates with the shaft of the motor 162.

FIG. 4 shows an exploded side isometric view of a portion of theautomated cooking system 100, according to one embodiment of the presentsubject matter. The automated cooking system 100 of FIG. 4 can beconsistent with FIGS. 1A-3B; additional details are discussed withrespect to FIG. 3B.

FIG. 4 shows the spindle 152 in further detail. The spindle 152 caninclude an engagement portion 402, a seal portion 404, a support portion406, and a coupling portion 408. The spindle 152 can be a rigid orsemi-rigid body comprised of materials such as metals, plastics,ceramics, composites, or combinations thereof. In some examples, thespindle 152 can be made of metals resistant to heat and having a highstrength and impact resistance for transferring torque from the motorshaft 162 to a mixer, such as steel and steel alloys. In some examples,the spindle 152 can be made of materials resistant to corrosion, such asstainless-steel alloys.

The engagement portion 402 can be supported by the seal portion 404 andcan be configured to engage a mixer as discussed in FIGS. 8A and 8Bbelow. The seal portion 404 can have a diameter larger than the supportportion 406 and can be configured to engage the spindle seal 164 to helplimit food and cooking fluids and gasses from escaping from the cookingvessel 104 or col lar 124 into the induction heater 149. The supportportion 406 can extend through the spindle seal 146 and can engage abearing, as discussed in FIG. 5 below. The coupling portion 408 can havea reduced diameter for extending through the bearing and coupling to theshaft connector 182.

FIG. 4 also shows further details of the spindle seal 164, which caninclude a top portion 410, a medial portion 412, an inner portion 414,and a lower portion 416. The spindle seal 164 can be a seal or gasketengageable with the spindle and other components of the automatedcooking system 100 to form one or more seals therein. The spindle seal164 can be comprised of one or more of silicone, rubber, foams, otherelastomers, or the like. The top portion 410 can be substantially flator planar and configured to engage a portion of the cooking vessel 104to form a seal at the cooking vessel. The top portion 410 can extendradially outward from the medial portion 412 to fully cover a bore 418of the glass 150, where the medial portion 412 can extend into andengage the bore 418. The medial portion 418 can include multipleportions of different diameters to form seals at the glass 150 and thesupport 154. The lower portion 416 can extend radially outward from themedial portion 412 and can be configured to have an interference fitwith a bore 424 of a boss 426 of the support 154.

The support 154, as shown in FIG. 4 can include a glass support surface420, an outer support 422, a boss 424, and a boss bore 426. The support154 can be a rigid or semi-rigid body comprised of materials such asmetals, plastics, ceramics, composites, or combinations thereof. In someexamples, the support 154 can be comprised of materials able to resistrelatively high temperatures and unresponsive to induction from thecoils 170, such as titanium, ceramics, high temperature plastics, or thelike.

The boss 424 can extend upward from the surface 420 of the support 154and can be generally circular or cylindrical, though other shapes can beused. Similarly, the outer support 422 can extend upward from aperiphery of the surface 420 of the support 154 and can be generallycircular or cylindrical, though other shapes can be used. The boss 424can define the bore 426 extending through the support 154 from top tobottom. The boss 426 can be configured to extend into the bore 418 ofthe glass 150 and the glass can tit within the outer support 422 suchthat the surface 420 can engage a bottom surface of the glass 150 toprovide substantially planar contact between the glass 150 and thesupport surface 420. The boss 426 and the outer support 422 can helplimit radial movement of the glass 150 with respect to the housing 154.In some examples, a silicone or other adhesive can be applied betweenthe glass 150 and the housing 154 to secure the glass 150 and thehousing 154 while creating a seal therebetween.

The coils 170 can be supported by a coil support 430 which can be arigid or semi-rigid body comprised of materials such as metals,plastics, ceramics, composites, or combinations thereof. In someexamples, the coil support 430 can be comprised of materials able toresist relatively high temperatures and unresponsive to induction fromthe coils 170, such as titanium, ceramics, high temperature plastics, orthe like. The coils 170 can be induction coils configured to transmitenergy via induction to nearby ferrous materials (or other materialsresponsive to induction).

The inner ring 172 and the outer ring 174 can be seals or gasketsengageable with the coil support 430 to form seals between the coilsupport 430 and the coil bracket 176. The inner ring 172 and the outerring 174 can be comprised of one or more of silicone, rubber, foams,other elastomers, or the like. The inner ring 172 can be sized to engagethe coil support 430 adjacent a bore 431 of the coil support to form aseal around the spindle 152 and to support a radially inner portion ofthe housing 154. Similarly, the outer ring 174 can be sized to engagethe coil support 430 near a periphery of the coil support 430 to form aseal around the periphery of the coil support 430 at the coil bracket176.

The outer ring 174, the mounts 156, and coil mounts 432 of the coilsupport 430 can all be alignable to receive fasteners therethrough forsecuring the outer ring 174 to a bottom side of the coil mounts 432, thecoil support 430 to the mounts 156 (via the coil support mounts 432),and the housing 154 to the top panel 136 and/or the collar 124.

FIG. 5 shows a side cross-sectional view of a portion of the automatedcooking system 100 across indicators 5-5 of FIG. 2C, according to oneembodiment of the present subject matter. The automated cooking system100 of FIG. 4 can be consistent with FIGS. 1A-4 ; additional details arediscussed with respect to FIG. 5 .

FIG. 5 shows that the top panel 136 can include a bottom surface 440opposite the top surface 140. In some examples, the flange 166 of thecollar 124 can be mounted or secured to the bottom surface 440 of thetop panel 136, FIG. 5 also shows a bottom panel 450 of the coil bracket176, which can have a central bore extending therethrough configured toreceive a spindle bearing 442 through the bore. The spindle bearing 442can help reduce non-rotational movement of the spindle 152 with respectto the collar 124 and the motor mount 158 to which the motor 160 ismounted.

Also shown in FIG. 5 are a housing radial inner support 444 and ahousing radial outer support 446. The housing radial inner support 444can be an inner wall or support of the coil housing 154 and can engagethe inner seal 172 at a bottom portion of the housing radial innersupport 444 to form an inner seal between the housing 154 and the bottompanel 450. Similarly, the housing radial outer support 446 can be anouter wall or support of the coil housing 154 and can engage the outerseal 174 at a bottom portion of the housing radial outer support 446 toform an outer seal between the housing 154 and the bottom panel 450.

The housing radial inner support 444, the housing radial outer support446, and a top portion of the housing 154 can form a housing cavity 448in which the coils 170 can be inserted to position the coils 170adjacent the coil support surface 120 and the glass 150. Fasteners 452can be screws, bolts, rivets, or the like, and can be used to secure themotor mount 158 to the bottom panel 450,

In some examples, the cooking system 100 can include one or moretemperature sensors 449, which can be connected to the controller 116.As shown in FIG. 5 , the temperature sensors 449 can be positionedwithin the housing 102 and can be connected to the glass 150, the coils170, and the motor 160. The temperature sensors 449 can each beconfigured to produce a temperature signal based on a temperature of thecomponent to which each of the temperature sensors 449 are connected. Inother examples, the temperature sensors 449 can be positioned on othercomponents. Each of the temperature sensors 449 can be a thermistor,thermocouple, resistance temperature detector, or the like.

In operation of some examples, the motor 160 can be operated to rotatethe shaft 162. The coupling portion 408 of the spindle 152, beingcoupled to shaft 162, can spin with the shaft 162, which can rotate theengagement portion 402 of the spindle 152. The engagement portion 452can drive a mixer of the cooking vessel 104 to mix food therein, asdiscussed in further detail below. Before, during, and/or after mixingof food, the induction coils 170 can deliver energy to the wok 126 ofthe cooking vessel 104 to heat the wok 126 and food therein.

During mixing and/or heating operations, the spindle seal 152 can helplimit food, oils, and/or gasses from escaping from the cooking vessel104 and into the housing 102 by forming seals at multiple points withinthe assemblies, as discussed above. The inner seal 172 and outer seal174 can also help to limit food, oils, and/or gasses from escaping fromthe cooking vessel 104 and into the housing 102.

FIG. 6A shows an isometric view of the cooking vessel 104 of theautomated cooking system 100 with a mixer removed, according to oneembodiment of the present subject matter. FIG. 6B shows an isometricview of the cooking vessel 104 of the automated cooking system 100 withthe mixer installed, according to one embodiment of the present subjectmatter. FIG. 6C shows a side view of a portion of the automated cookingsystem 100, according to one embodiment of the present subject matter.FIGS. 6A-6C are discussed below concurrently.

FIGS. 6A-6C show details of the cooking vessel 104, including the wok126 and the handle 128. Also shown in FIG. 6B is a mixer 600, which canbe removably coupled to the wok 126 and rotatable therein to mix foodand oil. In some examples, the mixer 600 can be driven to rotate ineither direction by the motor 160 via the spindle 152, as discussed infurther detail below.

The wok 126 can include a bottom portion 602, a side wall 604, an outerrim 606, deflectors 608 a and 608 b (collectively referred to asdeflectors 608), and spindle collar 610. The outer rim 606 can includerim ports 612 a-612 c (collectively referred to as the rim ports 612).Also shown is a mixer spindle 614.

The bottom portion 602 can be a rigid and substantially flat or planarportion connected to the side wall 604 at a periphery of the bottomportion. The side wall 604 can extend upward therefrom and can partiallyform the deflectors 608, which can terminate before the outer rim 606.The outer rim 606 can extend radially outward from the side wall 604 andcan include the rim ports 612 a-612 c extending therethrough. The rimports 612 a-612 c can be alignable with the ports 144 of the collar 124such that the rim ports 612 can receive air therethrough for delivery ofhot air (or fluid) into the cooking vessel 104 for convective heating offood within the cooking vessel 104.

The deflectors 608 can extend radially inward from the side wall 604 andcan have geometric shape of a triangle with curved segments from a topperspective, but can have other shapes in other examples. From athree-dimensional perspective, the deflector 608 can have a shape of acurved triangular prism extending from the wall 604. The deflector 608can be spaced from the bottom portion 602 such that the mixer 600 canpass between the deflectors 608 and the bottom portion, which can allowthe deflectors 608 to scrape food from the mixer 600 during rotation ofthe mixer 600. FIG. 6C shows how the deflectors 608 can be formed fromthe sidewall 604 such that the sidewall 604 is a single piece, which canhelp increase food containment during cooking operations. Operation ofthe mixer 600 is discussed below in further detail.

The spindle collar 610 can be a raised portion of the bottom portion602, which can be substantially in the center of the bottom portion 602and can be configured to support the mixer spindle 614 therein andtherethrough. The mixer spindle 614 can be coupled to the spindle 152,as discussed below in further detail, and can be coupled to the mixer600 to drive the mixer 600 to rotate within the wok 126 adjacent thebottom surface 602.

FIG. 7A shows a side cross-sectional view across indicators 7-7 of FIG.6A of a cooking vessel 104 of an automated cooking system with a mixer600 removed, according to one embodiment of the present subject matter.FIG. 7B shows a side cross-sectional view across indicators 7-7 of FIG.6A of the cooking vessel 104 of an automated cooking system with themixer 600 installed, according to one embodiment of the present subjectmatter. FIGS. 7A and 7B are discussed below concurrently. The cookingvessel 104 of FIGS. 7A and 7B can be consistent with FIGS. 1A-6B;additional details are discussed with respect to FIGS. 7A and 7B.

For example, the handle 128 can include a grip 702, which can becomprised of an insulative material such as plastic. The handle 128 canalso include a tang 704, which can be a rigid or semi-rigid membercomprised of materials such as metals, plastics, or the like. The tang704 can extend into the grip 702 and can be coupled to the wok 126 usingfasteners 706, which can be screws, bolts, rivets, or the like. The grip702 can also include a bore 708, which can be used to hang the cookingvessel (for example for drying) and a gripping portion 710, which can beergonomically shaped for holding of the grip 702 with a hand.

FIGS. 7A and 7B also show details of the mixer 600, the deflectors 608,and the mixer spindle 614. The deflectors 608 a and 608 b can becomprised of portions of the wall 604 extending radially inward toward acenter of the wok 126. Each of the deflectors 608 can be formed of threemain portions from the perspective of FIGS. 7A and 7B, a top portion724, a medial portion 726, and a bottom portion 728. The top portion 724can extend radially inward from the side wall 604 and can be angleddownward to help contain food and liquids within the cooking vessel 104during cooking operations. The bottom portion 728 can extend. radiallyinward from the side wall 604 and can be angled upward toward the topportion 724. The medial portion can extend from the bottom portion 728to the top portion 724 and can be angled upward. The angle of the bottomportion 728 can create a gap G between the blade 712 and the deflectorsized such that the bottom portion 728 of the deflector 608 can engagefood particles and/or fluids that are on. top of the blade 712 topromote mixing and flipping of the food within the cooking vessel duringmixing operations. The medial portion 726 can also engage food particlesand/or fluids that are on top of the blade 712 to promote mixing andflipping of the food within the cooking vessel during mixing operations.

The mixer 600 can include a blade 712, a paddle 714, a hub 716, a cap718, teeth 720, and a recess 721. The cap 718 can include a coupler 722.The hub 716 can be at a rotational center of the blade 600 and can beconfigured to connect to the mixer spindle 614.

The blade 712 and the paddle 714 can extend radially outward from thehub 716. The blade 712 can extend to the wall 604 of the wok 126, andcan contact the wall 604, in some examples, at a tip of the blade 712.In other examples, the blade 712 may not contact the wall 604. The blade712 can have a length such that the wall 604 of the of the cookingvessel 104 can be of a relatively short distance d2 from a tip orleading edge of the blade 712, which can allow the blade to scrape foodfrom an inner surface of the wall 604. The paddle 714 can extendradially outward from the hub, stopping short of the wall 604 at adistance d1, which can be relatively larger than the distance d2, whichcan allow the paddle 714 to break down relatively larger portions offood adhered in a group (bunches of food).

The mixer 600 can be coupled to the wok 126 at the spindle collar 610.The spindle collar 610 can extend upward from the bottom portion 602 ofthe wok 126 and can form a substantially conical platform with a boreextending therethrough. The bore can be sized to receive and retain themixer spindle 614, as discussed in further detail with respect to FIGS.8A-9B.

The mixer spindle 614 can include a body 729, projections 730, acoupling bore 732, and one or more locking bores 734, which can besmaller diameter bores coaxial with the coupling bore 732. The couplingbore 732 can extend into the body 729 from a top side of the mixerspindle 614 and can reduce down to one or more locking bores 734. Theprojections 730 can extend upward from the body 729.

The mixer 600 can be placed on the mixer spindle 614 such that therecess 721 of the mixer 600 covers the mixer spindle 614 causing theteeth 720 of the mixer 600 to engage the projections 730 of the mixerspindle 614. This engagement can allow transfer of forces between theteeth 720 and the projections 730, which can allow the mixer spindle 614to drive the mixer 600 to rotate therewith. The connection between themixer 600 and the mixer spindle 614 can be secured using the cap 718.

Once the teeth 720 of the mixer 600 engage the projections 730 of themixer spindle 614, the coupler 722 can be inserted into the mixer 600such that the coupler 722 can extend into the coupling bore 732. In someexamples, the coupler 722 can include a projection (such as a biasedball bearing) which can engage one or more of the locking bores 734,creating an interference fit between the coupler 722 and the lockingbores 734. This engagement between the coupler 722 and the locking bores734 can limit upward movement of the mixer 600 from the mixing spindle614, helping to keep the mixer 600 engaged with the mixing spindle 614during mixing and heating operations of the automated cooking system100. The coupler 722 can be released from the coupler bore 732 (and thelocking bore 734) by actuating a control, such as a button, which can bepositioned at a top portion of the coupler 722. Such actuation canrelease engagement of the coupler 722 with the coupler bore 732 so thatthe coupler 722 can be removed from the bore 732, allowing the mixer 600to be disengaged from the spindle 614 for cleaning and/or repair. Thecap 718 can engage the mixer 600 to cover and protect the coupler 722and the coupler bore 732. The cap 718 can be a flexible material in someexamples, such as one or more of a plastic, silicone, or the like.Further details of the components of the mixer 600 are discussed belowwith respect to FIGS. 10A-10G.

FIG. 8A shows a bottom isometric view of the cooking vessel 104 of anautomated cooking system, according to one embodiment of the presentsubject matter. FIG. 8B shows a bottom isometric view of the cookingvessel 104 of an automated cooking system, according to one embodimentof the present subject matter. FIGS. 8A and 8B are discussed belowconcurrently. The cooking vessel 104 of FIGS. 8A and 8B can beconsistent with FIGS. 1A-7B; FIGS. 8A and 8B show how the spindle 152can engage the mixer spindle 614.

The collar 610 of the wok 126 can create a recess or bore 810 on anunderside of the wok 126 from which a coupler 804 of the mixing spindle614 can extend downward. The coupler 804 can include a bore 806 therein,which can have a star shape in some examples. The bore 806 can haveother shapes, such as hex, hexolubular, or the like. In some examples,the bore 806 can be a 16-tooth star bore. In any example, the bore 806can be shaped complimentarily to the engagement portion 402 such thatteeth 808 of the engagement portions can be configured to engagerecesses of the bore 806 for transfer of forces between the engagementportion 802 and the mixing spindle 614, allowing the spindle 152 todrive the mixing spindle 614 to rotate with respect to the bottomportion 602 of the wok 126.

FIG. 9A shows a side cross-sectional view across indicators 9-9 of FIG.8A of a cooking vessel of an automated cooking system, according to oneembodiment of the present subject matter. FIG. 9B shows an isometriccross-sectional view across indicators 9-9 of FIG. 8A of a cookingvessel of an automated cooking system, according to one embodiment ofthe present subject matter. The cooking vessel 104 of FIGS. 9A and 9Bcan be consistent with FIGS. 1A-8B; FIGS. 9A and 9B show how theconstruction of the bottom of the cooking vessel and how the spindle 152engages the mixing spindle 614.

The wok 126 of the cooking vessel 104 can include the bottom portion602, as discussed above, which can be substantially planar memberconnected to the wall 604. A contact portion 902 can be positioned belowthe bottom portion 602 and can be secured to the bottom portion 902. Aheat spreader 904 can be located between the bottom portion 602 and thecontact portion 902.

The bottom portion 602 and the contact portion 902 can be made of aferrous material (such as a stainless steel) configured to heat up inresponse to induction from the set of coils 170. The heat spreader 904can be made of a material having a relatively high thermal conductivity,such as one or more of silver, aluminum, gold, copper, alloys thereof,or the like. The heat spreader 904 can contact both the contact portion902 and the bottom portion 602. The heat spreader 904 can thereby beconfigured to transfer heat from the contact portion 902 to the bottomportion 602 and can help to equally distribute heat throughout thebottom. portion 602 of the cooking vessel 104 during cooking operations,which can help avoid hot spots in the bottom portion, helping to reduceburning of food therein. The three-layer assembly of the bottom portion602, the heat spreader 904, and the contact portion 902 can help tomimic a sauté effect of the wok 126 during cooking operations.

FIGS. 9A and 9B also show additional details of how the spindle 152engages the mixing spindle 614. For example, FIGS. 9A and 9B show theengagement portion 402 of the spindle 152 can be inserted into the bore806 of the coupler 804 until the seal portion 404 contacts a body 906 ofthe coupler 804, which can help to ensure engagement between the teeth808 of the spindle 152 and the bore 806.

FIG. 9B also shows additional details of the projections 730 of themixing spindle 614, which can be circumferentially spaced projectionsaround a top portion of the spindle that extend radially outward fromthe coupling bore 732. FIG. 9B further shows a top bearing 908 and abottom bearing 910 of the mixing spindle 614, which can engage thecollar 610 from respective top and bottom sides to retain the mixingspindle 614 on the collar 610 and can provide a rotational bearingtherefore. The top bearing 908 and the bottom bearing 910 can be securedtogether through a threaded interface in some examples, and can besecured in other ways in other examples, such as by using fasteners,adhesive, or the like.

FIG. 10A shows an isometric view of the mixer 600 of an automatedcooking system, according to one embodiment of the present subjectmatter. FIG. 10B shows an isometric view of the mixer 600 of anautomated cooking system, according to one embodiment of the presentsubject matter. FIG. 10C shows a bottom view of the mixer 600 of anautomated cooking system, according to one embodiment of the presentsubject matter. FIG. 10D shows a side view of the mixer 600 of anautomated cooking system, according to one embodiment of the presentsubject matter. FIG. 10E shows a top view of the mixer 600 of anautomated cooking system, according to one embodiment of the presentsubject matter. FIG. 10F shows a rear view of the mixer 600 of anautomated cooking system, according to one embodiment of the presentsubject matter. FIG. 10G shows a cross-sectional view of the mixer 600of an automated cooking system across indicators 10G-10G of FIG. 10F,according to one embodiment of the present subject matter. FIGS. 10A-10Gare discussed below concurrently. The mixer 600 can be consistent withthe mixer 600 of FIGS. 6B-9B; additional details of the mixer arediscussed with respect to FIGS. 10A-10G.

As discussed in the FIGS. above, the mixer 600 can include the paddle714, the blade 712, and the hub 716. The hub 716 can include a recess721 which can include teeth 720 a-720 d therein. The paddle 714 caninclude edges 1002 a and 1002 b, and a tip 1004.

The mixer 600 can be a rigid or semi-rigid body comprised of materialssuch as metals, plastics, foams, elastomers, ceramics, composites, orcombinations thereof. In some examples, the mixer 600 can be made ofmetals resistant to heat, such as steel and steel alloys. In someexamples, the mixer 600 can be monolithically formed, such as bycasting, machining, and/or three-dimensional printing. In otherexamples, the mixer 600 can be comprised of multiple componentsconnected to each other. The mixer 600 can be symmetric about atransverse axis of the mixer 600 and can be asymmetric about alongitudinal axis of the mixer 600.

As discussed above, the paddle 714 can extend radially outward from abase 1006 of the hub 716. The edges 1002 of the paddle can extendoutward and toward each other and can terminate at the tip 1004, whichcan be rounded in some examples. The edges 1002 a and 1002 b can besubstantially swept upward, as shown in FIG. 10E, as the edges 1002extend from a bottom of the paddle 714 to a top of the paddle 714, whichcan help to turn food over as the paddle 714 contacts food within thecooking vessel 104 during rotation of the mixer 600.

The hub 716 can include a base 1006 including the recess 721 and a topportion 1008. The top portion 1008 can include a stem bore 1010, a capbore 1012, and a lip 1014. The top portion 1008 can have a diametersmaller than the base 1006 such that the hub 716 can narrowdiametrically as the hub 716 extends upward. The stem bore 1010 can beconfigured to receive the coupler 722 therein and therethrough forcoupling of the coupler 722 to the mixing spindle 614. The cap bore 1012can be a bore extending from a top of the top portion 1008 downward intothe hub 716 and can be configured to receive a portion of the cap 718therein to help secure the cap 718 to the hub 716. The lip 1014 canextend radially outward from the top portion 1008 and can be configuredto engage an outer portion (719 of FIG. 7B) of the cap 718 to furthersecure the cap 718 to the hub 716.

The blade 712 can include a spine 1016, edges 1018 a and 1018 b, aplatform 1020, and a distal edge 1022. Each of the edges 1018 a and 1018b can include wings 1024 a and 1024 b, respectively. The edge 1022 caninclude a recessed portion 1026. FIGS. 10A-10G also show radii ofcurvatures R1-R6.

The spine 1016 can be a top portion of the blade 712 extending radiallyoutward from the hub 716 and connecting the edges 1018 a and 1018 b. Thespine 1016 can be flared outward at the wings 1024 a and 1024 b tocreate the platform 1020 near the edge 1022. The edges 1018 a and 1018 bcan also extend radially outward from the hub 716 but can have arelatively small thickness away from the spine 1016 and can be upwardswept toward the spine 1016. In some examples, the edge 1018 a can havea radius of curvature R2 and the edge 1018 b can have a radius ofcurvature R3. The radii of curvature R2 and R3 can be between 180 and380 millimeters (mm). In some examples, the radii of curvature R2 and R3can be between 260 and 300 mm. In some examples, the radii of curvatureR2 and R3 can be about 280 mm. In some examples, the radii of curvatureR2 and R3 can be the same for a similar mixing effect on food duringmixing in both directions; however, in other examples, the radii ofcurvature R2 and R3 can be different to, for example, vary an effect onfood within the wok 126 depending on the rotational direction of themixer 600.

As the edges 1018 a and 1018 b extend radially outward, the edges 1018 aand 1018 b can flare into include wings 1024 a and 1024 b, respectively.The radii of curvature between the edges 1018 a and 1018 b and theirrespective wings 1024 a and 1024 b can be R5 and R6, respectively. Theradii of curvature R5 and R6 can be between 20 and 60 mm in someexamples and can be between 30 and 50 mm in other examples. In someexamples, the radii of curvature R5 and R6 can be 40 mm.

The wings 1024 a and 1024 b of the edges 1018 a and 1018 b can terminatedistally at the distal edge 1022, which can be configured to engage thewall 604 of the wok 126, as discussed above. To accommodate suchcontact, the distal edge 1022 can have a radius of curvature R1, whichcan be configured to match a radius of curvature of the wall 604 and canbe between 75 and 160 mm. In some examples, the radius of curvature R1can be between 115 and 125 mm. In some examples, the radius of curvatureR1 can be 117 mm. The edge 1022 can include the recessed portion 1026,which can be diametrically smaller than the edge 1022 to limit a portionof the edge 1022 that contacts the wall 604 during mixing operations, tohelp reduce friction between the mixer 600 and the wall 604. The spine1016 can also be curved at a radius of curvature R4. In some examples,spine 1016 can have a radius of curvature R4 between 180 and 380millimeters (mm). In some examples, the radius of curvature R4 can bebetween 260 and 300 mm. In some examples, the radius of curvature R4 canbe about 280 mm.

FIG. 10C also shows teeth 720 a-720 d, which can extend downward fromthe hub 716 within the recess 721. In some examples, there can be fourof the teeth 720. In other examples, there can be more or less teeth,such as 1, 2, 3, 5, 6, 7, 8, 9, 10, 15, 20, or the like teeth. The teethcan be shaped to engage the projections 730, as discussed above, and canbe spaced such that the teeth 720 can engage the projections 730 of themixer 600 in multiple orientations of the mixer 600 with respect to themixing spindle 614, to make securing of the mixer 600 to the mixingspindle 614 faster and easier.

FIG. 11A shows a top view of a food container 1100, according to oneembodiment of the present subject matter. FIG. 11B shows a top view ofthe food container 1100, according to one embodiment of the presentsubject matter. FIGS. 11A and 11B are discussed below concurrently.

The container 1100 can include walls 1102 and a secondary lid 1104. Thewalls 1102 can be comprised of rigid or semi-rigid materials, such asfoams, paper-products, plastics, or the like. In some examples, thewalls 1102 can be comprised of common recyclable materials, such ascardboard. The secondary lid 1104 can be sized and shaped to retain oneor more wrapped baked goods (such as fortune cookies) therein.

FIG. 11B shows the container 1100 with food containers 1106 a-1106 gpositioned therein. In some examples, each of the food containers 1106a-1106 b can be hexagonal in shape from a top perspective, allowing thefood containers 1106 a-1106 b to be arranged in the container 1100between the walls 1102 such that each of the food containers 1106 a-1106b is supported by at least four items (food containers 1106 a-1106 band/or walls 1102). In some examples, the container 1100 can also behexagonal to promote such an arrangement of the food containers 1106a-1106 b within the container 1100. Though the container 1100 and thefood containers 1106 a-1106 b are discussed as being hexagonal, thecontainer 1100 and the food containers 1106 a-1106 b can be other shapessuch as octagonal, rectangular, or the like.

In some examples, each of the food containers 1106 a-1106 b can includecouplers on an outside of each wall so that the food containers 1106a-1106 b can be connected to each other to help prevent spills duringtransportation of the food containers 1106 a-1106 b and the container1100.

FIG. 12 shows a diagram of an automated cooking system 1200, accordingto one embodiment of the present subject matter. The automated cookingsystem 1200 can include a point of sale device 1202, an intermediatesystem 1204, a first automated cooker 1206, a second automated cooker1208, and a third automated cooker 1210. Also shown in FIG. 12 are fooditems 1212 a-1212 c, which can each have a code 1214 thereon. Each ofthe automated cookers 1206-1210 can include a scan sensor 1216. Furthershown in FIG. 12 is storage container 1218 and cooking operations A, B,and C.

The point of sale device (POS) 1202 can be a device including a userinterface operable by customers and/or employees of a restaurant, mobilefood operation, or business. The intermediate system 1204 can be aremote computing device or system located within the restaurant or canbe located remotely. The intermediate system 1204 can be incommunication with the point of sale device 1202 through a wired and/orwireless connection. Both the intermediate system 1204 and the point ofsale device 1202 can be a computer or computer system, as discussedbelow in FIG. 17 .

The first automated cooker 1206, the second automated cooker 1208, andthe third automated cooker 1210 can each be automated cooking systems ordevices consistent with FIGS. 1A-10G, discussed above. Each of the firstautomated cooker 1206, the second automated cooker 1208, and the thirdautomated cooker 1210 can include a controller and a communicationdevice therein for processing of information and communication with theintermediate system 1204 and/or the point of sale device 1202. Thecontroller within each of the first automated cooker 1206, the secondautomated cooker 1208, and the third automated cooker 1210 can be acomputer or computer system, as discussed below in FIG. 17 .

The food items 1212 a-1212 c can each be packages of food or otheringredients, such as oils, spices, sauces, or the like. The packages canbe individually sealed and can be in measured portions for combinationwith other of the food items 1212 a-1212 c to create a dish or order offood.

Each of the food items 1212 a-1212 c can have the code 1214 thereon. Thecode 1214 can be a bar code, a QR code, a radio-frequency identification(RFID) tag, or other visual, optical, or electromagnetic identificationdevice configured to interact with the scan sensor 1216 of each of thefirst automated cooker 1206, the second automated cooker 1208, and thethird automated cooker 1210.

The scan sensor 1216 can be an optical scanner or sensor connected toeach of the automated cookers 1206-1210. The scan sensor 1216 can beconfigured to read codes, such as bar codes and/or QR codes. In someexamples, the sensor 1216 can be communicative sensors such aselectromagnetic sensors (for example, a near field communication (NFC)sensor). The scan sensor 1216 can be electrically connected to acontroller located within any of the automated cookers 1206-1210. Thesensor 116 can be configured to produce a scan signal based on a scan ofa package or item.

The storage container 1218 can be a refrigerator, freezer, dry storage,or other container configured to store the food items 1212 a-1212 c fora long, medium, or short term. In some examples, the storage container1218 can be in communication with the intermediate system 1204 and/orthe point of sale device 1202, as discussed in FIG. 13 below.

In operation of some examples, a user can select an order at the POSdevice 1202, which can be transmitted to the intermediate system 1204.The intermediate system 1204 can communicate with each of the automatedcookers 1206-1210 to determine which if any of the automated cookers1206-1210 are available to complete the order. When no cookers areavailable, the intermediate system 1204 can create a queue or list oforders requiring assignment to one of the automated cookers 1206-1210.The intermediate system 1204 can then assign orders of the queue basedon one or more parameters such as a duration in the queue of each orderand a time required to complete each order. When cookers are available,the intermediate system 1204 can assign an order to a cooker.

In the example shown in FIG. 12 , the second automated cooker 1208 canbe performing the cooking operation B, and can be therefore unavailableto perform an operation for a new order. The order can then be assignedto, for example, the first automated cooker 1206 where the order isfried rice (#6). The automated cooker 1206 may then be unavailable for acooking operation until the fried rice (#6) A is complete. Another ordercan be received by the POS device 1202, which can be transmitted to theintermediate system 1204. The intermediate system 1204 can communicatewith each of the automated cookers 1206-1210 to determine which if anyof the automated cookers 1206-1210 are available to complete the order.Because the first automated cooker 1206 is performing the cookingoperation A and the second automated cooker 1208 is performing thecooking operation B, the intermediate system 1204 can assign the orderto the third automated cooker 1210. The third automated cooker 1210 canthen perform the cooking operation C, chicken with broccoli, #8.

During the cooking operation A, food items 1212 can be loaded into acooking vessel of the automated cooker 1206 (such as the cooking vessel104) and the automated cooker 1206 can perform heating and mixingoperations to cook the food items to complete the order. During loadingof the food items 1212 into the cooking vessel, each of the food items1212 can be scanned as they are loaded into the automated cooker 1206 atthe scan sensor 1216. For example, the code 1214 of each food item 1212can be scanned by the scan sensor 1216, which can produce a scan signalthat can be transmitted to a controller within the automated cooker 1206and/or the intermediate system 1204.

The controller can receive the scan signal and can determine whether thefood item 1202 is the correct food item for the cooking operation A(fried rice #6). If, for example, the food item 1202 is incorrect, thecontroller can produce an alert that can be transmitted to theintermediate system 1204 to alert an operator. Similarly, the controllercan enable one or more indicators (such as a light or speaker) on theautomated cooker 1206 to indicate to the operator that the food item1202 is incorrect. Further, the controller can prevent cookingoperations from proceeding when the food item 1202 is incorrect.

When the food item 1202 is correct, cooking operations can proceed. Whenthe controller determines that all of the food items 1202 have beenreceived, heating and mixing operations of the automated cooker 1206 canbegin. In some examples, as discussed in further detail below withrespect to FIGS. 14-17 , the controller can adjust the cookingoperations based on the order and/or the food item 1202 as indicated bythe scan signal received from the scan sensor 1216. When the cookingoperation is complete the automated cooker 1206 can produce an alerttransmittable to the POS 1202, the intermediate system 1204, and/or canproduce an audio or visual alert to notify an operator or user that theoperation is complete. Such an alert sent to the POS can indicate thatthe order is ready for pick up and/or delivery.

In some examples, the intermediate system 1204 can be omitted and one ormore POS devices can select and monitor the first automated cookers1206-1210. In other examples, the intermediate system 1204 can updatecooking and assignment algorithms that can be distributed to each of theautomated cookers 1206-1210. The intermediate system 1204 can alsotransmit updates to other controllers and/or intermediate computersystems at different locations to help centralize preparationprocedures, improving food consistency and quality.

FIG. 13 shows a diagram of an automated cooking system 1200A, accordingto one embodiment of the present subject matter. The automated cookingsystem 1200A can be consistent with the automated cooking system 1200 ofFIG. 12 , but the automated cooking system 1200A can include storagecontainer 1220.

The storage container 1220 can be configured to store food items,similar to the storage container 1218. However, the storage container1220 can include one or more shelves 1222 a-1222 d, where each of theshelves 1222 a-1222 d can be configured to indicate which food productsshould be selected by a user or operator. In some examples, the storagecontainer 1220 can be in communication with a controller of each of theautomated cookers 1206-1210, the POS device 1202, and/or theintermediate system 1204.

In operation, when an order is received by the POS device 1202. theorder is communicated to the intermediate device 1204 and/or theautomated cookers 1206-1210. The POS device 1202, the intermediatedevice 1204, and/or the automated cookers 1206-1210 can transmit to thestorage container 1220 the order received at the POS device 1202 or thefood items required to create the order. In some examples, the storagecontainer 1220 can determine the required food items based on the order.

Once the food items required to fill the order are known by the storagecontainer 1220, the storage container 1220 can produce an indication toan operator which items are to be selected. For example, the storagecontainer 1220 can indicate at which shelf and which compartment a fooditem is to be selected from. For example, when order #6 is received atthe automated cooker 1206, the storage container 1220 can illuminatelights of compartments 1224 a and 1224 c of the shelf 1222 c, where thecompartments 1224 b, 1224 d, and 1224 e can remain un-illuminated.

In some examples, the compartments 1224 a-1224 e can include multiplelights configured to emit multiple indication colors based on theautomated cookers to which the order is associate and/or based on thefood item within the compartment. In one example, a different color canbe associated with each of the automated cooker 1206-1210.

FIG. 14 shows a flow chart of a method 1400 of operating an automatedcooking system, according to one embodiment of the present subjectmatter. The steps or operations of the method 1400 are illustrated in aparticular order for convenience and clarity; many of the discussedoperations can be performed in a different sequence or in parallelwithout materially impacting other operations. The method 1400 asdiscussed includes operations performed by multiple different actors,devices, and/or systems. It is understood that subsets of the operationsdiscussed in the method 1400 can be attributable to a single actor,device, or system could be considered a separate standalone process ormethod. The method 1400 can be a method of receiving and processing anorder for cooking using automated cooking systems discussed above.

The method 1400 can begin at step 1402, where a food order can bereceived at a point of sale device. For example, a food order can bereceived at the point of sale device 1202. At step 1404, the order canbe transmitted from the point of sale device to the intermediate system.For example, the order can be transmitted from the point of sale device1202 to the intermediate system 1204.

At step 1406, the intermediate system can select an available automatedcooking system from a plurality of automated cooking systems and assignthe order thereto. For example, the intermediate system 1204 can selectan available automated cooking system, such as the automated cooker 1206from the automated cooking systems 1206-1210 and the intermediate system1204 assign the order to the automated cooker 1206.

At step 1408, the order and/or order instructions can be transmittedfrom the intermediate system to the assigned automated cooking system.For example, the order and/or order instructions can be transmitted fromthe intermediate system 1204 to the assigned automated cooking system1206.

At step 1410, a scanner can scan a code indicative of a first food itemadded to a cooking vessel removably connected to a housing of thecooking system. For example, the scanner 1216 can scan the code 1214,which can be indicative of the food item 1212, which can be added to thecooking vessel 104, which can be removably connected to the housing 102of the cooking system 100. At step 1412, the automated cooking systemcan enable cooking operations. For example, the automated cooking system1206 can enable cooking operations, such as the cooking operation A.

FIG. 15 shows a flow chart of a method 1500 of operating an automatedcooking system, according to one embodiment of the present subjectmatter. The method 1500 can be a method of operating any of theautomated cooking systems discussed above.

The method 1500 can begin at step 1502, where convective heat can beapplied to the cooking vessel using a convection heater located withinthe housing and configured to deliver hot air to the cooking vessel. Forexample, convective heat can be applied to the cooking vessel 104 usingthe convection heater 119 located within the housing 102 and configuredto deliver hot air to the cooking vessel 104.

At step 1504, the cooking vessel can be heated using radiant heat. Forexample, the cooking vessel 104 can be heated using radiant heat fromthe radiant heater 108.

At step 1506, a cooking vessel connected to the housing can be heatedusing an induction heating device positioned within the housingproximate the cooking vessel. For example, the cooking vessel 104 can beconnected to the housing 102 and can be heated using an inductionheating device 170 positioned within the housing 102 proximate thecooking vessel 104.

At step 1508, a mixing rotational direction of a mixer can be determinedbased on the food order. For example, a rotational direction of themixer 600 can be determined based on an order received at the POS device1202. At step 1510, a mixing speed can be determined based on the foodorder. For example, a mixing direction of the mixer 600 can bedetermined based on an order received at the POS device 1202. At step1512, a rotational direction interval can be determined using thecontroller based on the food order. For example, a rotational directioninterval of the mixer 600 can be determined based on an order receivedat the POS device 1202.

In some examples, the controller 119 can determine a mixing time tooperate the mixer 600 based on the food order. In some examples, themotor 160 can be operated to rotate the mixer 600 based on the foodorder, where the mixing of the food can be achieved by operating themixer 600 in the mixing rotational direction and for the mixing timedetermined. In some examples, the mixing rotational direction can bevaried over time.

In some examples, the controller 115 can determine an intensity ofradiant heat to be used based on the food order and the controller 115can enable the radiant heater 108 to heat the cooking vessel 104, whenthe lid is in a closed position. Similarly, the controller 115 candetermine an intensity of inductive heat to be used based on the foodorder and the controller 115 can enable the inductive heater 170 to heatthe cooking vessel 104 at the intensity of inductive heat. Also, thecontroller 115 can determine an intensity of inductive heat to be usedbased on the food order and the controller 115 can enable the inductiveheater 170 to heat the cooking vessel 104 at the intensity of inductiveheat. In some examples, the controller 115 can determine an amount oftime to apply each of the convective heat, the inductive heat, and theradiant heat, based on the food order.

In some examples, the food order can be received at a storage system,such as the storage device 1222. The storage system can enable anindicator of a compartment or a plurality of compartments within thestorage system based on the food order, the indicator to indicate to auser a food item to be selected.

FIG. 16 shows a flow chart of a method 1600 of operating an automatedcooking system, according to one embodiment of the present subjectmatter. The method 1600 can be a method of modifying a cooking algorithmusing automated cooking systems discussed above.

At step 1602, temperatures of components within the automated cookingsystem can be monitored. At step 1604, time of food being cooked withinthe automated cooking system (e.g., automated cooking system 100) can bemonitored. At step 1606, airflow of the automated cooking system can bemonitored. At step 1608, a speed of the mixer can be monitored.

At step 1610, a program or algorithm for cooking food at the automatedcooking system can be modified based on one or more of the temperaturesof components within the automated cooking system, time of food beingcooked within the automated cooking system, airflow of the convectionheater, and the speed of the mixer. At step 1612, an alarm can beproduced by the automated cooking system when the cooking operation iscomplete or based on any of the other conditions monitored.

FIG. 17 is a block diagram illustrating an example computer systemmachine (machine) upon which any one or more of the previous techniquesmay be performed or facilitated by. The computer system machine 1700specifically may be used in connection with facilitating the operationsof the controller 115, the POS device 1202, the intermediate computingsystem 1204, or any other computing platform described or referred toherein. For example, the computer system 1700 can be connected to (orpart of) the intermediate computing system 1204 for receipt of andprocessing of signals to generate and analyze inputs and to createoutputs, as well as to compare and analyze inputs and outputs (such asthose of FIGS. 12-16 ) discussed herein.

In alternative embodiments, the machine operates as a standalone deviceor may be connected (e.g., networked) to other machines. In a networkeddeployment, the machine may operate in the capacity of either a serveror a client machine in server-client network environments, or it may actas a peer machine in peer-to-peer (or distributed) network environments.The machine may be a personal computer (PC), a tablet PC, a smartphone,a web appliance, or any machine capable of executing instructions(sequential or otherwise) that specify actions to be taken by thatmachine. Further, while only a single machine is illustrated, the term“machine” shall also be taken to include any collection of machines thatindividually or jointly execute a set (or multiple sets) of instructionsto perform any one or more of the methodologies discussed herein.

Example computer system 1700 includes a processor 1702 (e.g., a centralprocessing unit (CPU), a graphics processing unit (GPU) or both), a mainmemory 1704 and a static memory 1706, which communicate with each othervia a link 808 (e.g., an interlink, bus, etc.). The computer system 1700may further include a video display unit 1710, an alphanumeric inputdevice 1712 (e.g., a keyboard), and a user interface (UI) navigationdevice 1714 (e.g., a mouse). In an example, the video display unit 1710,input device 1712 and UI navigation device 1714 are a touch screendisplay. The computer system 1700 may additionally include a storagedevice 1716 (e.g., a drive unit), a signal generation device 1718 (e.g.,a speaker), and a network interface device 1720 which may operablycommunicate with a communications network 1726 using wired or wirelesscommunications hardware. The computer system 1700 may further includeone or more human input sensors 1728 configured to obtain input(including non-contact human input) in accordance with input recognitionand detection techniques. The human input sensors 1728 may include acamera, microphone, barcode reader, RFID reader, near fieldcommunications reader, or other sensor producing data for purposes ofinput. The computer system 1700 may further include an output controller1730, such as a serial (e.g., universal serial bus (USB), parallel, orother wired or wireless (e.g., infrared (IR)) connection to communicateor control one or more peripheral devices (e.g., a printer, card reader,etc.).

The storage device 1716 may include a machine-readable medium 1722 onwhich is stored one or more sets of data structures or instructions 1724(e.g., software) embodying or utilized by any one or more of themethodologies or functions described herein. The instructions 1724 mayalso reside, completely or at least partially, within the main memory1704, static memory 1706, and/or within the processor 1702 duringexecution thereof by the computer system 1700, with the main memory1704, static memory 1706, and the processor 1702 also constitutingmachine-readable media.

While the machine-readable medium 1722 is illustrated in an exampleembodiment to be a single medium, the term “machine-readable medium” mayinclude a single medium or multiple media (e.g., a centralized ordistributed database, and/or associated caches and servers) that storethe one or more instructions 1724. The term “machine-readable medium”shall also be taken to include any tangible medium (e.g., anon-transitory medium) that is capable of storing, encoding or carryinginstructions for execution by the computer system 1700 and that causethe computer system 1700 to perform any one or more of the methodologiesof the present disclosure or that is capable of storing, encoding orcarrying data structures utilized by or associated with suchinstructions. The term “machine-readable medium” shall accordingly betaken to include, but not be limited to, solid-state memories, andoptical and magnetic media. Specific examples of machine-readable mediainclude non-volatile memory, including, by way of example, semiconductormemory devices (e.g., Electrically Programmable Read-Only Memory(EPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM))and flash memory devices; magnetic disks such as internal hard disks andremovable disks; magneto-optical disks; and CD-ROM and DVD-ROM disks.

The instructions 1724 may further be transmitted or received over acommunications network 1726 using a transmission medium via the networkinterface device 1720 utilizing any one of a number of well-knowntransfer protocols (e.g., frame relay, internet protocol (IP),transmission control protocol (TCP), user datagram protocol (UDP),hypertext transfer protocol (HTTP)). Examples of communication networksinclude a local area network (LAN), wide area network (WAN), theInternet, mobile telephone networks, Plain Old Telephone (POTS)networks, and wireless data networks (e.g., Wi-Fi, 3G, and 4G LTE/LTE-Aor 5G networks). The term “transmission medium” shall be taken toinclude any intangible medium that is capable of storing, encoding, orcarrying instructions for execution by the computing system 700, andincludes digital or analog communications signals or other intangiblemedium to facilitate communication of such software.

As an additional example, computing embodiments described herein may beimplemented in one or a combination of hardware, firmware, and software.Embodiments may also be implemented as instructions stored on acomputer-readable storage device, which may be read and executed by atleast one processor to perform the operations described herein. Acomputer-readable storage device may include any non-transitorymechanism for storing information in a form readable by a machine (e.g.,a computer). For example, a computer-readable storage device may includeread-only memory (ROM), random-access memory (RAM), magnetic diskstorage media, optical storage media, flash-memory devices, and otherstorage devices and media.

FIG. 18A shows an isometric view of a mixer 1800 of an automated cookingsystem, according to one embodiment of the present subject matter. FIG.18B shows a bottom view of the mixer 1800 of an automated cookingsystem, according to one embodiment of the present subject matter. FIG.18C shows an isometric view of the mixer 1800 of an automated cookingsystem, according to one embodiment of the present subject matter. FIG.18D shows a side view of the mixer 1800 of an automated cooking system,according to one embodiment of the present subject matter. FIGS. 18A-18Dare discussed concurrently below.

The mixer 1800 can be similar to the mixer 600 discussed above withrespect to FIGS. 6B-9B and 10A-10G; however, further details andoptional features are described with respect to the mixer 1800. Themixer 1800 can include a blade 1812, a paddle 1814, and a hub 1816. Thehub 1816 can include a recess 1821. The blade 1812 can include a distaledge 1822 and the paddle 1814 can include a tip 1824. The mixer 1800 canalso include a bottom surface 1826, which can include a paddle bottomsurface 1828, a hub bottom surface 1230, and a paddle bottom surface1832. The blade 1812 can further include a blade stabilizer bore 1834and the paddle 1814 can further include a paddle stabilizer bore 1836.The mixer 1800 can further include stabilizers 1838 and 1840.

The mixer 1800 can be a rigid or semi-rigid body comprised of materialssuch as metals, plastics, foams, elastomers, ceramics, composites, orcombinations thereof. The mixer 1800 can be made of food-safe metalsresistant to heat, such as iron, steel alloys, or the like. As discussedabove with respect to the mixer 600, the paddle 1814 can extend radiallyoutward from the hub 1816 and can form the bottom paddle surface 1832.Similarly, the blade 1812 can extend radially outward from the hub 1816and can form the bottom blade surface 1828. The hub 1816 can include thebottom base surface surrounding the recess 1821. The bottom surface 1826can be relatively smooth and planar or flat to reduce friction betweenthe mixer 1800 and the pan. In some examples, the bottom surface 1828can be contoured to match the bottom portion 602 of the wok 126.

As shown in FIGS. 18A and 18B, the blade 1812 can include the bladestabilizer bore 1834 and the paddle 1814 can include the paddlestabilizer bore 1836. The blade stabilizer bore 1834 can extend into thebottom blade surface 1828 and into the blade 1812 where the bladestabilizer bore 1834 can terminate within the blade 1812 beforeextending therethrough. Similarly, the paddle stabilizer bore 1836 canextend into the bottom paddle surface 1832 and into the paddle 1812where the paddle stabilizer bore 1836 can terminate within the bladepaddle 1814 before extending therethrough.

Each of the stabilizer 1838 and the stabilizer 1840 can be a rigid orsemi-rigid body comprised materials such as one or more of metals,plastics, foams, elastomers, ceramics, composites, or the like. Thestabilizers 1838 and 1840 can be inserted into the stabilizer bores 1834and 1836, respectively. The stabilizers 1838 and 1840 can be secured inthe stabilizer bores 1834 and 1836, respectively, via one or more offriction fit, adhesive, fastener, or the like. In some examples, thestabilizers 1838 and 1840 can be unsecured in the stabilizer bores 1834and 1836, but held in place by the weight of the mixer 1800 such thatthe stabilizers 1838 and 1840 are captivated between the respectivestabilizer bores 1834 and 1836 and the bottom portion 602 of the wok126.

In operation of some examples, the stabilizers 1838 and 1840 can contactthe bottom portion 602 of the wok 126 when the mixer 1800 is securedwithin the wok 126. When the mixer is in operation (spinning orrotating), the stabilizers 1838 and 1840 can provide stability for themixer 1800 with respect to the wok 126 by contacting the bottom portion602. That is, the stabilizers 1838 and 1840 help prevent non-rotationalmovement of the mixer 1800 during mixing operations. Also, because thestabilizers 1838 and 1840 can be made of low-friction materials, thestabilizers can help reduce power necessary to spin the mixer 1800within the wok 126.

The stabilizers 1838 and 1840 can be positioned radially away from thehub 216 such as to provide contact points between the stabilizers 1838and 1840 away from the hub 1816. Because the hub 1816 supports the mixer1800 away from the bottom portion 602 of the wok 126, rubbing or contactbetween the mixer 1800 and bottom portion 602 is most likely to occur atthe ends of the mixer due to flexing or bending. Placement of thestabilizers 1838 and 1840 away from the hub can help prevent suchflexing of the mixer 1800 and resultant contact between the mixer 1800and the wok 126, helping to reduce wear of the mixer 1800 and the wok126.

Also, as shown in FIG. 18C, each of the stabilizers can have a contactsurface 1842, a bevel 1844, and a side wall 1846. The side walls 1846 aand 1846 b of the stabilizers 1838 and 1840, respectively, can be sizedto fit within the stabilizer bores 1834 and 1836, respectively. Thebevel 1844 can connect the contact surface 1842 to the sidewall 1846,which can reduce the probability of an outer edge of the stabilizers1838 and 1840 from contacting the bottom portion 602 of the wok 126,further helping to reduce wear of the bottom portion 602.

The stabilizers 1838 and 1840 can have a round (or cylindrical) shape,as shown in FIGS. 18C and 18D. The stabilizers 1838 and 1840 can haveother shapes in other examples, such as a rectangular prism, atriangular prism, truncated prisms, or the like. Though two stabilizers1838 and 1840 are shown in FIGS. 18C-18D, more or less stabilizers canbe used, such as 1, 3, 4, 5, 6, 7, 8, 9, 10, 15, or the like.

It should be understood that the functional units or capabilitiesdescribed in this specification may have been referred to or labeled ascomponents or modules, in order to more particularly emphasize theirimplementation independence. Component or modules may be implemented inany combination of hardware circuits, programmable hardware devices,other discrete components. Components or modules may also be implementedin software for execution by various types of processors. An identifiedcomponent or module of executable code may, for instance, comprise oneor more physical or logical blocks of computer instructions, which may,for instance, be organized as an object, procedure, or function.Nevertheless, the executables of an identified component or module neednot be physically located together, but may comprise disparateinstructions stored in different locations which, when joined logicallytogether, comprise the component or module and achieve the statedpurpose for the component or module. Indeed, a component or module ofexecutable code may be a single instruction, or many instructions, andmay even be distributed over several different code segments, amongdifferent programs, and across several memory devices.

Similarly, operational data may be identified and illustrated hereinwithin components or modules, and may be embodied in any suitable formand organized within any suitable type of data structure. Theoperational data may be collected as a single data set, or may bedistributed over different locations including over different storagedevices, and may exist, at least partially, merely as electronic signalson a system or network. The components or modules may be passive oractive, including agents operable to perform desired functions.

NOTES AND EXAMPLES

The following, non-limiting examples, detail certain aspects of thepresent subject matter to solve the challenges and provide the benefitsdiscussed herein, among others.

Example 1 is an automated cooking system comprising: a housing; acooking vessel removably connected to the housing; an induction heatingdevice within the housing proximate the cooking vessel, the inductionheating device configured to heat the cooking vessel using induction; alid coupled to the housing and movable between a covered and anuncovered position, the lid covering the cooking vessel in the coveredposition; and a radiant heater connected to the lid, the radiant heaterconfigured to transfer radiant heat toward the cooking vessel when thelid is in the closed position.

In Example 2, the subject matter of Example 1 optionally includeswherein the cooking vessel is a wok.

In Example 3, the subject matter of any one or more of Examples 1-2optionally include a convection heater configured to deliver hot air tothe cooking vessel.

In Example 4, the subject matter of Example 3 optionally includeswherein the housing includes a collar protruding from the housing, thecollar configured to support the cooking vessel within the housing.

In Example 5, the subject matter of Example 4 optionally includeswherein the cooking vessel includes a plurality of ports connected tothe conduction heater, the ports configured to provide the hot air fromthe conduction heater into the cooking vessel.

In Example 6, the subject matter of Example 5 optionally includeswherein the ports are located on a top face of the collar and areconfigured to discharge the hot air toward the lid to circulate withinthe cooking vessel.

In Example 7, the subject matter of any one or more of Examples 2-6optionally include a mixer positioned within the cooking vessel, themixer configured to rotate relative to the cooking vessel; and a motorlocated within the housing and operable to drive the mixer to rotate.

In Example 8, the subject matter of Example 7 optionally includes aglass support positioned between the induction heating device and thecooking vessel, the glass support in contact with the cooking vessel toform a seal at the cooking vessel.

In Example 9, the subject matter of Example 8 optionally includeswherein the glass support includes a bore therethrough, the boreconfigured to receive a spindle therethrough to connect the mixer to themotor.

In Example 10, the subject matter of Example 9 optionally includeswherein the induction heating device includes a bore therethrough, thebore of the induction heating device aligned with the bore of the glasssupport to receive the motor spindle therethrough.

In Example 11, the subject matter of any one or more of Examples 1-10optionally include wherein the lid further comprises a seasoning portresealably openable to receive items into the cooking vessel when thelid is in the covered position.

In Example 12, the subject matter of any one or more of Examples 1-11optionally include a convection heater located within the housing andconfigured to deliver hot air to the cooking vessel; a mixer locatedwithin the cooking vessel, the mixer configured to rotate relative tothe cooking vessel; and a motor located within the housing and operableto drive the mixer to rotate.

In Example 13, the subject matter of Example 12 optionally includes acontroller configured to operate the motor, the induction heater, theradiant heater, and the convection heater based on a cooking algorithmto cook food within the cooking vessel.

In Example 14, the subject matter of Example 13 optionally includeswherein the cooking algorithm is configured to, depending on theingredients within the cooking vessel, independently adjust a speed ofthe motor, and heat produced by each of the induction heater, theradiant heater, and the convection heater to cook the food within thevessel, and wherein the cooking algorithm is configured to operate themixer in both rotational directions at various time intervals.

In Example 15, the subject matter of Example 14 optionally includes ascanner connected to an outer portion of the housing, the scannerconfigured to scan food item labels and transmit a scan signal to thecontroller based on the food item labels.

In Example 16, the subject matter of Example 15 optionally includeswherein the controller is configured to adjust the cooking algorithmbased on the scan signal.

Example 17 is an automated cooking system comprising: a housing; acooking vessel removably connected to the housing; an induction heatingdevice within the housing proximate the cooking vessel, the inductionheating device configured to heat the cooking vessel using induction; alid coupled to the housing and movable between a covered and anuncovered position, the lid covering the cooking vessel in the coveredposition; a radiant heater connected to the lid, the radiant heaterconfigured to transfer radiant heat toward the cooking vessel when thelid is in the closed position; a convection heater located within thehousing and configured to deliver hot air to the cooking vessel; a mixerlocated within the cooking vessel, the mixer configured to rotaterelative to the cooking vessel; and a motor located within the housingand operable to drive the mixer to rotate.

In Example 18, the subject matter of Example 17 optionally includes acontroller configured to operate the motor, the induction heater, theradiant heater, and the convection heater based on a cooking algorithmto cook food within the cooking vessel; wherein the cooking algorithm isconfigured to, depending on the ingredients within the cooking vessel,independently adjust a speed of the motor, and heat produced by each ofthe induction heater, the radiant heater, and the convection heater tocook the food within the vessel, and wherein the cooking algorithm isconfigured to operate the mixer in both rotational directions at varioustime intervals.

In Example 19, the subject matter of Example 18 optionally includes ascanner connected to an outer portion of the housing, the scannerconfigured to scan food item labels and transmit a scan signal to thecontroller based on the food item labels.

In Example 20, the subject matter of Example 19 optionally includes aconveyer for automatically and programmably introducing one or moreingredients to the cooking vessel.

Example 21 is a cooking assembly comprising: a cooking vesselcomprising: a bottom contact portion including a first boretherethrough; a heating portion spaced above the bottom contact portionand including a second bore therethrough; and a sidewall connected tothe heating portion and together with the heating portion configured toretain food in the cooking vessel; a mixer located within the cookingvessel, the mixer configured to rotate relative to the heating portion;and a motor connected to the mixer via the first bore and the secondbore to drive the mixer to rotate.

In Example 22, the subject matter of Example 21 optionally includeswherein the cooking vessel further comprises a heat spreader positionedbetween and in contact with the bottom support portion and the heatingportion.

In Example 23, the subject matter of Example 22 optionally includeswherein the bottom support portion and the heating portion aresubstantially comprised of a stainless-steel alloy and the heat spreaderis substantially comprised of aluminum.

In Example 24, the subject matter of Example 23 optionally includes aninduction heating device positioned below the bottom contact portion,the induction heating device configured to heat the bottom supportportion and the heating portion using induction; and a glass supportpositioned between the induction heating device and bottom supportportion.

In Example 25, the subject matter of Example 24 optionally includeswherein the glass support includes a bore therethrough, and wherein theinduction heating device includes a bore therethrough, the bore of theinduction heating device aligned with the bore of the glass support toreceive a motor spindle therethrough.

In Example 26, the subject matter of any one or more of Examples 21-25optionally include wherein the mixer further comprises a hub and a bladeextending radially from the hub, the blade rotatable with the hub toengage the heating portion and the sidewall to mix food within thecooking vessel.

In Example 27, the subject matter of Example 26 optionally includeswherein the mixer further comprises a paddle extending radially from thehub opposite the blade, the blade having a blade length substantiallymatching a distance between the hub and the sidewall, and the paddlehaving a paddle length smaller than the blade length.

In Example 28, the subject matter of Example 27 optionally includeswherein the mixer is symmetric about a transverse axis of the mixer andis asymmetric about a longitudinal axis of the mixer.

In Example 29, the subject matter of any one or more of Examples 27-28optionally include wherein a distal portion of the blade is flared.

In Example 30, the subject matter of Example 29 optionally includeswherein the blade includes a spine extending from the hub to a tip ofthe blade.

In Example 31, the subject matter of Example 30 optionally includeswherein the blade includes a first edge positioned on a first side ofthe spine and a second edge positioned on a second side of the spineopposite the first side.

In Example 32, the subject matter of any one or more of Examples 30-31optionally include wherein the first edge has a radius of curvaturebetween the hub and a distal tip and where in the radius of curvature isabout 180 and 380 millimeters.

In Example 33, the subject matter of Example 32 optionally includeswherein the first edge and the second edge are swept upwards.

In Example 34, the subject matter of any one or more of Examples 27-33optionally include wherein the cooking vessel further comprises adeflector extending radially inward from the sidewall toward the hub ofthe mixer, the deflector configured to engage the food during mixingoperations.

In Example 35, the subject matter of Example 34 optionally includeswherein the deflector is positioned above the heating portion such thatthe blade passes between the heating portion and the deflector when theblade rotates relative to the heating portion.

In Example 36, the subject matter of Example 35 optionally includeswherein the deflector is positioned above the heating portion such thata distance between the blade and the deflector is small enough to allowthe deflector to scrape food off the blade when the blade passes underthe deflector during mixing of the food.

In Example 37, the subject matter of Example 36 optionally includeswherein a distance between the deflector and the hub is greater than thepaddle length.

In Example 38, the subject matter of any one or more of Examples 36-37optionally include wherein the deflector has a geometric shape of acurved triangular prism.

Example 39 is a cooking assembly comprising: a cooking vesselcomprising: a bottom contact portion including a first boretherethrough; a heating portion spaced above the bottom contact portionand including a second bore therethrough; and a sidewall connected tothe heating portion and together with the heating portion configured toretain food in the cooking vessel; a mixer located within the cookingvessel, the mixer configured to rotate relative to the heating portion,the mixer including a hub and a blade extending radially from the hub,the blade rotatable with the hub to engage the heating portion and thesidewall to mix food within the cooking vessel.

In Example 40, the subject matter of any one or more of Examples 37-39optionally include wherein a distal portion of the blade is flared;wherein the blade includes a spine extending from the hub to a tip ofthe blade; wherein the blade includes a first edge positioned on a firstside of the spine and a second edge positioned on a second side of thespine opposite the first side; wherein the first edge has a radius ofcurvature between the hub and a distal tip and where in the radius ofcurvature is about 180 and 380 millimeters; and, wherein the first edgeand the second edge are swept upwards.

Example 41 is a method of operating an automated cooking system, themethod comprising: receiving, from a point of sale device, a food orderat an automated cooking system including a housing; heating a cookingvessel connected to the housing using an induction heating devicepositioned within the housing proximate the cooking vessel; heating thecooking vessel using a radiant heater connected to a lid that isconnected to the heating vessel, when the lid is in a closed position;and producing an alert when cooking the food order is complete.

In Example 42, the subject matter of Example 41 optionally includeswherein heating the cooking vessel is controlled by a controllerconfigured to operate the induction heater and the radiant heater.

In Example 43, the subject matter of Example 42 optionally includesdetermining, using the controller, an intensity of inductive heat basedon the food order; and heating the cooking vessel at the intensity ofinductive heat.

In Example 44, the subject matter of any one or more of Examples 42-43optionally include determining, using the controller, an intensity ofradiant heat based on the food order; and heating the cooking vessel atthe intensity of radiant heat.

In Example 45, the subject matter of any one or more of Examples 41-44optionally include applying convective heat to the cooking vessel usinga convection heater located within the housing and configured to deliverhot air to the cooking vessel.

In Example 46, the subject matter of Example 45 optionally includesdetermining, using the controller, an intensity of inductive heat basedon the food order; and heating the cooking vessel at the intensity ofinductive heat.

In Example 47, the subject matter of any one or more of Examples 45-46optionally include determining, using the controller, an amount of timeto apply each of the convective heat, the inductive heat, and theradiant heat, based on the food order.

In Example 48, the subject matter of any one or more of Examples 42-47optionally include mixing, using a mixer positioned within the cookingvessel, food within the cooking vessel; and operating a motor locatedwithin the housing to drive the mixer based on the food order.

In Example 49, the subject matter of Example 48 optionally includesdetermining, using the controller, a mixing time based on the foodorder.

In Example 50, the subject matter of Example 49 optionally includesdetermining, using the controller, a mixing rotational direction basedon the food order; and mixing the food in the mixing rotationaldirection and for the mixing time.

In Example 51, the subject matter of Example 50 optionally includesdetermining, using the controller, rotational direction interval basedon the food order.

In Example 52, the subject matter of Example 51 optionally includesvarying mixing rotational direction of the mixer over time.

In Example 53, the subject matter of any one or more of Examples 42-52optionally include receiving the food order at an intermediary computersystem.

In Example 54, the subject matter of Example 53 optionally includesselecting, at intermediate system, an available automated cooking systemfrom a plurality of automated cooking systems; and assigning the foodorder to the available automated cooking system.

In Example 55, the subject matter of any one or more of Examples 53-54optionally include receiving the food order at a storage system.

In Example 56, the subject matter of Example 55 optionally includesenabling an indicator of a compartment or a plurality of compartmentswithin the storage system based on the food order, the indicator toindicate to a user a food item to be selected.

In Example 57, the subject matter of any one or more of Examples 42-56optionally include transmitting the order from the point of sale deviceto the intermediary system.

In Example 58, the subject matter of any one or more of Examples 42-57optionally include determining, using the controller, an intensity ofinductive heat based on the food order; heating the cooking vessel atthe intensity of inductive heat; determining, using the controller, anintensity of radiant heat based on the food order; heating the cookingvessel at the intensity of radiant heat; applying convective heat to thecooking vessel using a convection heater located within the housing andconfigured to deliver hot air to the cooking vessel.

Example 59 is a method of operating an automated cooking system, themethod comprising: receiving, from a point of sale device, an orderincluding a list of ingredients; receiving, from a scanner, a codeindicative of a first food item added to a cooking vessel removablyconnected to a housing of the cooking system; applying inductive heat toheat the cooking vessel using an induction heating device positionedwithin the housing proximate the cooking vessel; applying radiant heatto the radiant heater connected to the lid, the radiant heaterconfigured to transfer radiant heat toward the cooking vessel when thelid is in the closed position.

In Example 57, the subject matter of Example 60 optionally includesintroducing, automatically, one or more ingredients to the cookingvessel using a programmably controlled conveyor.

In Example 61, the apparatuses or method of any one or any combinationof Examples 1-60 can optionally be configured such that all elements oroptions recited are available to use or select from.

The above detailed description includes references to the accompanyingdrawings, which form a part of the detailed description. The drawingsshow, by way of illustration, specific embodiments in which theinvention can be practiced. These embodiments are also referred toherein as “examples.” Such examples can include elements in addition tothose shown or described. However, the present inventors alsocontemplate examples in which only those elements shown or described areprovided. Moreover, the present inventors also contemplate examplesusing any combination or permutation of those elements shown ordescribed (or one or more aspects thereof), either with respect to aparticular example (or one or more aspects thereof), or with respect toother examples (or one or more aspects thereof) shown or describedherein.

In the event of inconsistent usages between this document and anydocuments so incorporated by reference, the usage in this documentcontrols.

In this document, the terms “a” or “an” are used, as is common in patentdocuments, to include one or more than one, independent of any otherinstances or usages of “at least one” or “one or more.” In thisdocument, the term “or” is used to refer to a nonexclusive or, such that“A or B” includes “A but not B,” “B but not A,” and “A and B,” unlessotherwise indicated. In this document, the terms “including” and “inwhich” are used as the plain-English equivalents of the respective terms“comprising” and “wherein.” Also, in the following claims, the terms“including” and “comprising” are open-ended, that is, a system, device,article, composition, formulation, or process that includes elements inaddition to those listed after such a term in a claim are still deemedto fall within the scope of that claim. Moreover, in the followingclaims, the terms “first,” “second,” and “third,” etc. are used merelyas labels, and are not intended to impose numerical requirements ontheir objects.

The above description is intended to be illustrative, and notrestrictive. For example, the above-described examples (or one or moreaspects thereof) may be used in combination with each other. Otherembodiments can be used, such as by one of ordinary skill in the artupon reviewing the above description. The Abstract is provided to complywith 37 C.F.R. § 1.72(b), to allow the reader to quickly ascertain thenature of the technical disclosure. It is submitted with theunderstanding that it will not be used to interpret or limit the scopeor meaning of the claims. Also, in the above Detailed Description,various features may be grouped together to streamline the disclosure.This should not be interpreted as intending that an unclaimed disclosedfeature is essential to any claim. Rather, inventive subject matter maylie in less than all features of a particular disclosed embodiment.Thus, the following claims are hereby incorporated into the DetailedDescription as examples or embodiments, with each claim standing on itsown as a separate embodiment, and it is contemplated that suchembodiments can be combined with each other in various combinations orpermutations. The scope of the invention should be determined withreference to the appended claims, along with the full scope ofequivalents to which such claims are entitled.

1. An automated cooking system comprising: a housing; a cooking vesselremovably supportable by the housing; an induction heater connected tothe housing and configured to heat the cooking vessel using inductionwhen the cooking vessel is supported by the housing; a lid coupled tothe housing and movable between a covered position and an uncoveredposition, the lid substantially covering the cooking vessel when thecooking vessel is supported by the housing and when the lid is in thecovered position; a convection heater connected to the housing andconfigured to deliver hot air to the cooking vessel; and a glass supportconnected to the induction heater, the glass support configured tocontact the cooking vessel when the cooking vessel is supported by thehousing.
 2. The automated cooking system of claim 1, further comprising:a mixer positionable within the cooking vessel, the mixer configured torotate relative to the cooking vessel; and a spindle connectable to themixer and rotatable therewith.
 3. The automated cooking system of claim2, further comprising: a motor supported by the housing and connected tothe spindle, the motor operable to drive the spindle to rotate the mixerwithin the cooking vessel.
 4. The automated cooking system of claim 3,wherein the glass support includes a glass bore therethrough, thespindle extending therethrough.
 5. The automated cooking system of claim4, wherein the induction heater includes an induction bore therethrough,the induction bore aligned with the glass bore to receive the spindletherethrough.
 6. The automated cooking system of claim 5, furthercomprising: a spindle seal at least partially insertable into the boreof the glass and engageable with the induction heater to form a sealbetween the spindle, the glass, and the induction heater.
 7. Theautomated cooking system of claim 6, wherein the spindle seal includes atop portion extending outward from a middle portion of the spindle sealto cover a top portion of the glass bore.
 8. An automated cooking systemcomprising: a housing; a wok removably engageable with the housing; aninduction heater connected to the housing and configured to heat thewok; a lid pivotably connected to the housing enabling movement of thelid between a covered and an uncovered position, the lid substantiallycovering the wok in the covered position when the wok is engaged withthe housing; a convection heater connected to the housing and configuredto deliver hot air to the wok from the convection heater through thehousing; a mixer positionable within the wok, the mixer configured torotate relative to the wok; and a motor connected to the housing andoperable to drive the mixer to rotate within the wok.
 9. The automatedcooking system of claim 8, further comprising: a spindle connected tothe motor and rotatable therewith, the spindle extending at leastpartially through the housing.
 10. The automated cooking system of claim9, further comprising: a mixer spindle connected to the wok andextending through the wok, the mixer spindle engageable with the spindleto rotate with the spindle and the motor.
 11. The automated cookingsystem of claim 10, wherein the mixer spindle is configured to couple tothe spindle when the wok is inserted into the housing.
 12. The automatedcooking system of claim 11, wherein the spindle includes teethengageable with recesses of the mixer spindle to transfer rotation tothe mixer spindle.
 13. The automated cooking system of claim 12, whereinthe mixer is releasably couplable to the mixer spindle.
 14. Theautomated cooking system of claim 13, wherein the mixer includes a boreconfigured to receive at least a portion of the mixer spindle therein.15. The automated cooking system of claim 14, wherein the mixer includesa coupler extending into the bore to engage the mixer spindle and securethe mixer spindle to the mixer.
 16. An automated cooking systemcomprising: a housing; a wok removably engageable with the housing andincluding: a sidewall; a rim extending outward from the sidewall; and ahandle connected to at least one of the rim and the sidewall; aninduction heater connected to the housing and configured to heat thewok; a lid pivotably connected to the housing enabling movement of thelid between a covered and an uncovered position, the lid substantiallycovering the rim in the covered position when the wok is engaged withthe housing; a radiant heater connected to the housing and configured todeliver radiant heat to the wok; and a convection heater connected tothe housing and configured to deliver hot air to the wok from theconvection heater through the housing.
 17. The automated cooking systemof claim 16, wherein the housing includes a collar protruding from thehousing, the collar engageable with the rim of the wok to support thewok.
 18. The automated cooking system of claim 17, wherein the collarincludes a notch configured to receive the handle of the wok therein toposition the wok within the collar of the housing.
 19. The automatedcooking system of claim 18, wherein the rim includes rim portsconfigured to transfer the hot air from the convection heater into thewok, and wherein the collar includes a plurality of collar portsconnected to the convection heater, the collar ports alignable with therim ports to deliver the hot air from the convection heater into thecooking vessel.
 20. The automated cooking system of claim 19, whereinthe collar notch is located on the collar to align the rim ports withthe collar ports when the handle is received into the collar notch. 21.The automated cooking system of claim 20, wherein the collar includes aplurality of collar notches including the collar notch, each of theplurality of collar notches configured to receive the handle of the woktherein to position the wok within the collar of the housing, the collarnotches located on the collar to align the rim ports with the collarports when the handle is received into any of the plurality of collarnotches.